A taste of late summer with the freshest summer ingredients. We hugely value every ingredient used at Cubitt House and use the very best suppliers to ensure just that. This dish from The Alfred Tennyson embodies this and gives these ingredients the chance to shine.
Octopus
100g cooked octopus tentacles
Heirloom tomato 200g, cored and sliced
A handful of fresh mint
½ fennel head finely sliced
Lemon Dressing
140 g Olive oil
40g Lemon Juice
30g Water
30g Honey
2g Salt
Lime Zest
Sea salt and pepper
Firstly for the lemon dressing, add together all the ingredients and emulsify.
Heat a griddle pan until very hot. Brush the octopus with oil, season, and char all over until crisp and caramelized. Slice into 2 cm pieces.
Toss the tomatoes and fennel with the dressing and season well. Throw in the mint and mix again.
Divide the salad between bowls and top with the octopus and extra mint leaves serve.
The first Thursday of the month at The Builder’s Arms now means one thing: Steak Night. Our new monthly tradition features a full menu with a 38-day aged Cote De Boeuf for two, Cubitt House Chianti in your glass and Chelsea outside the door.
Extra, extra — this year’s olive oil is in. Hand-picked in Tuscany, pressed within hours and now pouring at your local Cubitt House pub. Used across our seasonal dishes and available to buy in-house, it’s well worth a taste.
We’re thrilled to be back at the @alfreddunhillpadelclassic for a second year with a Mediterranean-inspired menu cooked over an open fire. Think Grilled Prawns, Lamb Chops with Salsa Verde and more, all served up by @ben.tish and the Cubitt House team.
Proud to be part of a world-class padel tournament that champions great food, great sport and a great cause, supporting Laureus Sport for Good at the Hurlingham Club.
#AlfredDunhillPadelClassic #LaureusSportForGood #HurlinghamClub
The forecast? Sticky toffee, all year round. Some dishes are seasonal. For us this one’s just essential.
This one’s a postcard from Sicily. Grilled tuna, courgettes, lemon and coriander seeds.
Simple, seasonal and smoky from the grill. Inspired by spring on the island of Favignana.
#DishWithTish
Full recipe in bio.
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10 Motcomb Street, Belgravia, London SW1X 8LA
Company No. 05399542
